Thursday, April 13, 2017

Wasabi Tuna Deviled Eggs

This recipe held so much promise, yet it was not very good. The eggs were too salty or perhaps the tuna fish just did not go well in it all. Anyways, the overall result was less than perfect. They looked absolutely beautiful, but simple deviled eggs minus the tuna would have been better. On top of that, the furikake added some strange sugar-sweet flavor which was also not very harmonious. The original recipe was from the Costco Magazine


8 large hard cooked eggs, peeled
1/4 cup mayo
2 tablespoons minced green onions
2 tablespoons minced celery
1 teaspoon wasabi paste
1 7 ounce can of tuna, drained
salt and freshly ground black pepper
furikake or black sesame seeds


1. Cut eggs in half lengthwise. Scoop out the yolks and transfer to a medium bowl.
2. Mash the egg yolks with mayo, scallions, celery and wasabi paste.
3. Mix in the tuna and season with salt and pepper to taste.
4. Spoon the tuna mixture into the egg white halves.
5. Garnish with sesame seeds or furikake. 

What we liked:

The idea was so great. 

What we didn't like:

The end result fell far short of expectations

What Kaspian thought about it:

He didn't touch these. 

Next time:

Perhaps incorporate wasabi into the deviled egg mixture but leave the tuna out for sure!

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